Make-Ahead Mini Pancakes With Berries And Cream – a delicious recipe with eggs, flour, sugar, milk, butter, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Blend all the batter ingredients together in a food processor or blender, or whisk them together in a large bowl. Then heat a mini-pancake skillet if you have one (otherwise use a cast-iron skillet or a nonstick pan), and brush with butter.
2
Pour a very thin layer of batter into the pan, and then lift and tilt the pan so that the batter covers most of the surface. The thinner the pancake, the better. When the edges begin to brown (in about 30 seconds), flip the pancake to cook the other side. Once done, remove the pancake and slide it onto a plate to keep warm. Continue on with additional pancakes until the batter is gone.
3
Serve with berries and whipped cream.
362
kcal
Calories
19
g
Fat
32
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 eggs, 1 cup all-purpose flour, 1 tablespoon sugar, 1 1/2 cups milk, and more.
Yes, Make-Ahead Mini Pancakes With Berries And Cream falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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